Nutrition: Per serving
Heat the oil in a frying pan and fry the onion for 8-10 mins over a medium heat until softened and starting to turn golden. Stir in the spices, lots of ground black pepper and the garlic, cook for 2 mins more, then turn off the heat and leave to cool completely.
Scrape the cooled onion mixture into a large bowl with the mince, lemon zest, most of the coriander and mint sauce, if using. Season generously with salt and scrunch everything together with your hands until fully combined. Fry a small ball of the mixture to taste for seasoning, then divide the rest of the mixture into 12. Roll each piece into a rough sausage shape, put on a tray or platter, then cover and chill for at least 1 hr to firm up. Will keep chilled for up to a day.
Light the barbecue and wait until the coals are ashen or heat a gas barbecue on high. Barbecue the kofta for 10-12 mins, turning every now and then using tongs, until charred and just cooked all the way through. They should brown and form a crust on one side before being turned. Alternatively, cook in an air-fryer at 200C in a single layer for 6 mins on one side, then turn and cook for 8 mins more until browned. Serve scattered with the rest of the coriander, alongside flatbreads, slaw and dressing (see recipes, below) for everyone to assemble their own wrap.
